It is finally cookout season!! And I could not be more excited! There is nothing more relaxing and fun then the whole family getting together outdoors with the grill smoking away, the table stuffed with food and the drinks over flowing.
This being rhubarb season I was dieing for an excuse to whip up a strawberry rhubarb pie. It was the first pie I fell in love with and still remains my favorite. The only thing holding me back from making it was the large number of people that would be at the cookout.
I knew one or two pies wouldn’t be enough. And I wanted to serve some cupcakes that I knew the kids would go crazy over. Plus since the rain had me stuck inside I had already whipped up some cookies (recipe to come). But I still really wanted that rhubarb…
So I decided MINI pies would be the perfect compromise. No cutting needed and everyone could try a little bite of everything.
Making the mini pies really doesn’t take much more labor than making one large pie. I cut the circles quickly and easyily and fit one into each muffin cup. Then while I was finishing up the filling I had my cousins kids trace out stars on some cardboard to use as a template. Then they set to work cutting their star shape out of the dough.
The end result is a cute little little pie for each person with a star on top just for you!
Mini Strawberry Rhubarb Pies
Yield: 24 regular muffin tin sized pies
3 Cups Flour
1 Teaspoon Salt
4 Tablespoons Shortening
1 Cup Chilled Butter
Mix flour and salt together in a large bowl.
Using your fingers or a pastry blender mix the shortening and butter into the flour mixture until grainy and the butter is mostly incorporated. Sprinkle with about 4 Tbs cold water or until the dough just comes together.
Gather dough into a ball, cut in thirds. Wrap in plastic and refrigerate for 30 minutes or until you are ready to use.
When ready roll out dough on a floured surface. Using a large circle cutter (a cup or bowl will do) that is about 4-5 inches in diameter cut circles and place one circle in each muffin tin. Using your fingers gently press into each cup. About 2/3 of the dough should make 24 muffin size cups. With the remaining dough, roll it out and cut your stars or desired shape to place on top of the filling in each cup.
3/4 Pound Rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
2 Pint Baskets Strawberries, hulled, halved or quartered
1/2 Cup Sugar
1/4 Cup Cornstarch
1/2 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
In a large pot combine the rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg. Stir and let sit for about 30 minutes to macerate (bring the juices out). Then bring to boil over medium heat, stirring constantly.
Reduce the heat and continue simmering until the juices thicken, about 5 minutes. Stir and let the filling cool slightly. Then spoon about 1/3 cup into each muffin tin. Top with your star shaped dough.
Bake mini pies at 350 for 45 minutes.